Freshly made chicken enchiladas – juicy and cheesy! Homemade enchiladas have a few ingredients, but they’re well worth the effort for a flavor you’ll never achieve with packaged condiments or bottled enchilada sauces.
The base of this recipe is Double His Enchilada Seasoning Mix flavored with homemade enchilada sauce and chicken filling.
I like my enchiladas plump and generously stuffed, but the filling is a little skimpy.
And you want the sauce to actually be there when it comes out of the oven.
If this sounds like your kind of chicken enchilada, this recipe is for you!
What you need for Chicken Enchiladas
Here’s what you need for these homemade from-scratch Chicken Enchiladas.
1. ENCHILADA SPICE MIX
Used in the Enchilada Sauce as well as seasoning the chicken filling. Nothing fancy here, just a generous dose of everyday spices!
2. ENCHILADA SAUCE AND FILLING
Let’s pretend we didn’t forget to include the tortilla to roll up!
- Refried beans – this is the “secret flavor”. It fills the filling so you can make big, plump enchiladas without a ton of chicken, and it holds everything together and keeps it deliciously moist.
- Tomato Passata – I use Tomato Passata as the base for my enchilada sauce. I prefer plain tomatoes over mashed tomatoes because they make a smoother sauce with no seasoning or added salt. United States: What is called “tomato sauce” (like Hunt’s) is an ideal substitute.
How to make homemade Chicken Enchiladas
The 3 components to making homemade Chicken Enchiladas are:
- Enchilada Sauce
- Chicken Filling
- Rolling and baking
1. HOW TO MAKE ENCHILADA SAUCE
Enchilada sauce is thickened with flour and seasoned with chicken broth/bouillon and enchilada spices.Easy 5 minute blending and simmering job.And years better than store-bought – same sauce See what our readers have to say about beef enchiladas with!
2. CHICKEN FILLING
Drizzle the chicken with our homemade enchilada seasoning mix for maximum flavor. It smells so good when it hits the pot!
The base of the filling starts with sautéed garlic and onions (flavour, flavor, flavor), mixed with pureed beans, corn and chopped chicken. When simmered, plenty of chicken sauce soaks in, and the enchiladas are full of flavor!
3. ROLLING AND ASSEMBLY
Chilling the stuffing slightly will thicken it a bit and make it easier to roll.
Also, you can’t help but add a little (or a lot) of cheese sprinkles before rolling up. But feel free to skip it if you care about calories.
Tip: Pour the sauce into the pan so it doesn’t slide when you put the enchiladas in.
What to serve with Enchiladas
If you want to go all out, serve your Enchiladas with sour cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on top.